Parmigiana di Melanzane Eggplant

Slice the eggplants into 0.5 cm thick rounds. Lay them in a single layer on baking sheets, sprinkle generously with coarse salt, and let them sit for at least 30 minutes to draw out bitter juices. Pat them thoroughly dry with paper towels before proceeding.

Preheat your oven to 200°C (400°F) if baking, or heat about 1 cm of olive oil in a large pan over medium-high heat if frying. If frying, cook eggplant slices in batches until golden brown on both sides, then transfer to a plate lined with paper towels to drain excess oil. If baking, brush both sides of eggplant slices with olive oil and bake for 15-20 minutes, flipping halfway, until tender and lightly browned.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the crushed tomatoes, add half of the fresh basil, and season with salt and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has slightly thickened.

Spoon a thin layer of tomato sauce onto the bottom of a 20x20 cm (8x8 inch) baking dish. Arrange a single layer of cooked eggplant slices over the sauce. Top with a layer of mozzarella slices or shredded mozzarella, then a sprinkle of grated Parmigiano Reggiano and some fresh basil leaves. Repeat the layers until all ingredients are used, ending with a generous layer of sauce, mozzarella, and Parmigiano Reggiano on top.

Preheat your oven to 180°C (350°F). Bake the Parmigiana for 30-35 minutes, or until the cheese is melted, bubbly, and golden brown on top. If the top browns too quickly, you can loosely cover it with aluminum foil.

Once baked, remove the Parmigiana from the oven and let it rest for at least 10 minutes before slicing and serving. This allows the layers to set and makes for cleaner slices. Garnish with additional fresh basil before serving.